Miso is a true superfood. This recipe uses a simple miso broth as a base of a hearty, warming meal. The recipe is very forgiving, and welcomes additions or substitutions to suit your personal preferences.
HEARTY MISO SOUP
- 5 cups water
- 2 tablespoons Olive oil
- 1 large onion chopped
- 3-4 large carrots sliced on the diagonal
- 2 cups shiitake mushrooms sliced (any other mushroom variety will do)
- 2-3 stalks celery sliced
- 3 cups greens bok choy or spinach
- 1 pound extra firm tofu cut into 1-inch cubes
- 4-5 cloves garlic minced
- 3 tablespoons fresh ginger minced (1 tablespoon powdered ginger works too)
- ¼ cup white miso dissolved in broth
- Soy sauce to taste
- 1 tablespoon of toasted sesame oil optional
- Cooked soba or rice noodles optional omit for phase 2 and 3
- 2-3 scallions chopped as garnish (optional)
- In a large pot, saute the onion in olive oil until translucent.
- Once the onions are soft, add the garlic and ginger and add the rest of the vegetables (except for the greens) one at a time.
- Keep stirring to prevent charring and add a little broth if necessary to keep it moist.
- As the vegetables begin to soften, add the liquid and bring to a boil. Turn the heat down to low and add all remaining ingredients except the miso, kale, and noodles.
- Cover and simmer on low for 10-15 minutes, or until the carrots are soft. Turn off the heat and add the tofu and the greens, stirring until the greens wilt.
- In a separate bowl, mix the miso paste with enough broth to dissolve, then add back into the pot.
- Add 1 tablespoon of toasted sesame oil.
- Remove from heat and add the cooked noodles (optional).
- Add soy sauce to taste and garnish with sliced scallions.
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